Ingredients
1 large onion, chopped1 medium green pepper, cut into 1-inch pieces1 to 2 jalapeno peppers, seeded and sliced1 tablespoon olive oil1 garlic clove, minced2 cans (16 ounces each) kidney beans, rinsed and drained1 package (16 ounces) frozen corn1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon chili powder3/4 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon pepperOptional toppings: Plain yogurt and sliced ripe olives
Preparation
In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
